I have great news – you’re going to be very happy about this!
It’s easy to make coconut yogurt using a can of coconut cream and a tablespoon of our favorite “Coconut Cult” yogurt.
So far, I have made 10 generations of yogurt and the flavor still tastes just like the original.
I tried several brands of coconut cream and found two brands to be superior. The best results from my experiments are these two brands: SAVOY and AROY-D, found at an Asian market. The results were thick and creamy just like the original Coconut Cult yogurt.
Thai Kitchen, Field Day, and Native Forest —with and without guar gum— were subpar. The cream separated into two layers, a watery substance at the bottom and thin cream floated to the top, which thicken a little after time in the fridge.
I used 1 tablespoon of the Coconut Cult yogurt to inoculate one can of coconut cream.
- “The Coconut Cult” yogurt
- 16 oz glass jar (rinsed with boiling water)
- Spoon (rinsed with boiling water)
- a warm dark location
- Use a sterilized spoon to add one heaping spoonful (about 1 tablespoon) of the “Coconut Cult” yogurt into a sterilized (16oz) glass jar.
- Add the can of the coconut cream —only the cream, do not use the coconut water that’s at the bottom of the can. Stir well with the sterilized spoon.
- Cover with a paper towel and secure it with a rubber band. Let sit in a warm dark location for 24 to 48 hours. Best temperature for making yogurt is 108-112 degrees.
My first batch, I put in the oven with the light on. It took close to 48 hours to turn the coconut cream into the zesty coconut yogurt flavor that we all know and love of Coconut Cult.
We were elated with the results so we converted an old wine fridge to a bonafide yogurt oven. A thermostat is used to keep the temperature between 108 and 112 degrees. In this oven, the coconut cream takes 24 hours to get to the zesty flavor of Coconut Cult yogurt.